Crispy Chickpea “Chicken” Nuggets

Look, I have an obsession with chicken nuggets. Yes, I’m 29 years old. Does that really matter?

Growing up chicken nuggets was one of my main food groups, and not necessarily the good kind. So as I’ve gotten older, finding a healthier option for this guilty pleasure has become necessary.

Enter chickpeas. The solution for nearly any plant based protein for me. I love chickpeas! They are so versatile, pretty much take on whatever seasoning you add, and the texture is spot on!

If you’re trying to eat more plant-based, you’re a vegetarian, or you’re trying to get more nutrition into your little ones try this Chickpea Chicken Nugget recipe!

Bonus! There is just one revision you can make to this recipe to make it vegan! Woop woop!

For this recipe, you’ll need the following.

• Chickpeas (2 cans)
• 1 Egg (or plant based egg substitute if you’re vegan)
• Oat Flour (I love Bob’s Red Mill!)
• Japanese Panko Breadcrumbs
• Garlic Salt
• Cayenne Powder
• Onion Powder
• Smoked Paprika
• Ground Mustard
• Nutritional Yeast
• Pink Himalayan Salt
• Black Pepper
• Avocado Cooking Spray

For this recipe, I recommend the use of a food processor.

First, let’s get the breadcrumbs nice and toasty.

Preheat your oven to 400°, pour the panko onto a baking sheet , spray it with a little avocado spray, and season them with half of the garlic salt and cayenne.

Let the panko gently toast in the preheated oven. Watch it! Don’t let them get too brown! We’re just going for a soft golden color here.

Pull those out and let them cool off a little.

Now you’ll need to add the chickpeas (drained and rinsed) into a food processor.

Add in the oat flour, remaining spices, nutritional yeast, and egg.

You’ll want to pulse this for just a few minutes. Don’t over process it! Texture is a good thing in this recipe.

Start scoopin’!

Pour your toasted breadcrumbs into a shallow dish to prepare for crumbing.

Scoop out the chickpea mixture and gently press it into chicken nugget shapes. You know the shape. With the little dent in the side.

Gently press the nuggets into the toasted breadcrumbs to evenly coat each side.

Lay each nugget out on a parchment lined baking sheet.

Spray a light layer of avocado spray over the nuggets. This will get you that golden color you’re looking for.

Bake the nuggets in a 400° pre-heated oven for 10 minutes.

Pull them out.

Flip, spray again, and put them back in the oven.

Bake for another 10 minutes, and they should be ready!

Let the nuggets cool to the touch. You can test them with a spoon to make sure they’re crispy enough by rubbing the edge of the spoon over the crumbs. If you hear a scratching sound, you’re in business!

Once cooled, try to get them to the table (I usually don’t), and enjoy them with your favorite dipping sauce!

Easy peasy!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Chickpea Chicken Nuggets

Recipe by Amber Bogardus

Course: Main Course, SnackCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calorieskcal

Total time

30

minutes

A nostalgic childhood treat, just a little healthier!

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cans Chickpeas rinsed and drained

• 1 Egg*

• 1/2 cup Oat Flour

• 1 cup Panko Breadcrumbs

• 2 tsp Garlic Salt divided

• 1/2 – 1 tsp Cayenne Powder

• 1/2 tsp Onion Powder

• 1/2 tsp Smoked Paprika

• 1/4 tsp Ground Mustard

• 1 tsp Pink Himalayan Salt

• 1/2 tsp Black Pepper

• 1 tsp Nutritional Yeast

• Avocado Spray

Directions

• Preheat oven to 400°.
• Pour panko breadcrumbs on cooking sheet, spray with avocado spray, and season with half of the garlic salt and cayenne.
• Toast in the oven until just slightly golden.
• When the breadcrumbs are finished toasting, remove them and place them into a shallow dish.
• Add chickpeas, flour, nutritional yeast, egg*, and remaining spices into a food processor.
• Pulse a few times until everything is incorporated and the chickpeas are broken down a little bit. Don't overmix!
• Press chickpea mixture into nugget shapes, you should be able to make about 10 – 15 nuggets dependent on their size.
• Gently press the nuggets into the toasted breadcrumbs ensuring to evenly coat each side, laying them on a parchment lined baking sheet at least 1 inch apart.
• Spray a light layer of avocado spray over the nuggets and bake them in the preheated oven for 10 minutes.
• Remove the nuggets after 10 minutes, flip, spray them again, and bake for another 10 minutes.
• Remove from the oven, cool slightly, and enjoy with your favorite dipping sauce.

• food processor

Notes

• *A plant based egg substitute may be used to adhere to a vegan diet. 
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